How to Roast a Chicken in a Dutch Oven
Your enameled dutch oven is the perfect vessel for roasting a whole chicken. The results of juicy, succulent and taste like it just came off the rotisserie.
Servings: 6 Servings
Ingredients
- 1 whole roaster chicken 5-6 pounds
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 Tablespoon paprika
- 2 Tablespoons lemon juice
- 2 Tablespoons vegetable oil
Instructions
- Preheat the oven to 375° F.
- Put 1 whole roaster chicken in the Dutch oven on a small rack if possible.
- In a small bowl, mix together 1 teaspoon sea salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme, ½ teaspoon garlic powder, and 1 Tablespoon paprika.
- Add 2 Tablespoons lemon juice and 2 Tablespoons vegetable oil and stir to combine. Rub that mixture all over the outside of the chicken.
- Put the cover on the Dutch oven and place it in the oven for 1 hour.
- Remove the lid and put the chicken back in the oven for about 15 more minutes. Use a meat thermometer to confirm the chicken has an internal temperature of 165℉. The juices should run clear and the legs and wings should be able to easily be pulled away from the chicken.
- Remove the chicken from the oven and let rest for 10-15 minutes before carving.
Nutrition
Serving: 1Serving | Calories: 270kcal | Carbohydrates: 1g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 462mg | Potassium: 233mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
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